Coconut Kale Chickpea Soup
Ingredients
- 2 (15oz) cans chickpeas , drained and rinsed
- 1 (15oz) can fire roasted diced tomatoes
- 1 (15oz) can full-fat coconut milk
- 3-4 cups kale , chopped
- 1 bunch green onions , finely sliced
- 2 cloves garlic , finely chopped
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat a large soup pot over medium heat. Add the olive oil, then add the garlic and green onions. Stir frequently for 1-2 minutes, until the onions just start to soften a bit.
- Next, add the canned tomatoes, the can of coconut milk, and the chickpeas to the pot.
- Season with salt, pepper, and cumin. Stir everything together to combine evenly. Cover with a lid and let it come to a simmer. Once it comes to a simmer, turn the heat down to medium-low, and let it cook for about 15 minutes.
- During the last couple of minutes, add the kale and stir it in to let it wilt. Serve immediately to preserve the bright green color of the kale.
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